Baked Ricotta with Ratatouille

70 minutes Prep: 10 minutes Cook: 57 minutes

429 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

500	grams	ricotta cheese
200	grams	goat (chevre) cheese
2	tablespoons	pesto, prepared	plus extra to serve
1	x	salt and black pepper	to taste

For the ratatouille:
1	tablespoon	olive oil
1	each	onion	chopped
2	cloves	garlic	crushed
150	grams	eggplant	diced
1	each	zucchini	diced
400	grams	tomatoes, canned	peeled
1	x	bread, whole grain	crusty to serve

Directions

Preheat oven to 200°C/180°C (fan forced) and lightly spray a 4 cup ovenproof dish with cooking spray.

Mix ricotta and goat's cheese together.

Stir in pesto and season with salt and pepper.

Spoon into dish and bake for 30 minutes.

Heat oil in a pan over medium heat and cook onion and garlic for 2 to 3 minutes or until softened.

Add eggplant and zucchini and cook a further 5 minutes.

Stir in tomatoes and 1 cup of water and simmer 20 minutes or until vegetables are cooked and sauce is thick.

Season with salt and pepper to taste.

Unmold ricotta and slice thickly into eight.

Serve ratatouille with 2 slices of ricotta, a dollop of pesto and crusty bread.

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Nutrition Facts

Serving Size 397g

Amount per Serving

Calories 429 63% of calories from fat

	% Daily Value*
Total Fat 30.0g	46%
Saturated Fat 18.0g	91%
Trans Fat 0.0g
Cholesterol 87mg	29%
Sodium 440mg	18%
Total Carbohydrate 16.0g	5%
Dietary Fiber 3.0g	14%
Sugars 6.0g
Protein 26.0g	51%

Vitamin A	26%		Vitamin C	37%
Calcium	38%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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